Cornbread Stuffing Recipe
Rate & Review
This traditional stuffing tastes much like wheat bread stuffing, but is more colorful. For a gluten-free version, make Wheat-Free Cornbread.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 recipe of cornbread, about 8 cups cubed
4 celery stalks, with leaves if possible
2 cloves garlic
1/2 cup chopped parsley
1/4 cup butter
1/2 cup chicken broth or bouillon
2 teaspoons dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
Cut cornbread into cubes about 1". Chop the onions, cut the celery into thin slices, and mince the garlic. Chop celery leaves, if using.
Melt butter over medium heat in a large skillet. Add onions, garlic and celery; cook and stir for about 5 minutes. Add sage, parsley and cornbread and mix gently so the cornbread pieces don't break. Stir in the chicken stock, salt and pepper.
Bake, covered, at 350Â° for 30 minutes, and then uncover and bake for an additional 15 - 30 minutes to develop a crust. To stuff a turkey or roasting chicken, loosely fill the cavity - don't pack - immediately before putting the bird into a preheated oven. Any extra stuffing can be baked with the bird during the last hour of roasting.
Southwestern Style Cornbread and Sausage Stuffing
chipotle pepper in adobo sauce
fresh ground Italian sausage
Cranberry Apricot Dressing
Classic Herb Stuffing
McCormick® Black Pepper
McCormick® Poultry Seasoning
McCormick® Thyme Leaves
(2 sticks) butter
More Similar Recipes
Cornbread Stuffing Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2020 Tecstra Systems, All Rights Reserved, RecipeTips.com